Playoff Chili

"My playoff chili is the perfect chili for playoff football weekends with the family. It makes enough to feed your family plus your elderly neighbors! That’s where the name comes from is my chili coming in clutch on Sundays to feed all of us!"

Prep Time

10 minutes

Cook Time

30 minutes

Paired With

Main Protein



Yellow sweet Onion Medium size, 1 can 10 ounces, 16 ounce can, 15.25 ounce can, 46 ounce can, 14.5 ounce can of hunts diced tomatoes, 3 handfuls, 1 pound package, 3 or 4 heaping teaspoons
10 ounce can of rotel diced tomatoes and mild green chilies
Bush’s pinto beans in mild chili sauce
Del monte yellow golden sweet corn
Red gold tomato juice
Diced tomatoes
Elbow macaroni pasta
Ground beef chuck
McCormick chili seasoning mix



Servings | Prep Time | Total Time

8 +           | 10 minutes | 30 minutes


1-sweet onion- peeled and diced

1-16oz can of Bush’s Pinto Beans in mild chili sauce

1-15.25oz can of Del Monte golden yellow sweet corn, drained

1-46oz can of red gold tomato juice

1-14.5oz can of Hunt’s diced tomatoes

1-10oz can of Rotel mild diced tomatoes and green chilies

3-handfuls of elbow macaroni pasta- cooked per the box directions and drained well

1 pound of 80/20 ground beef chuck

3 to 4 heaping teaspoons of McCormick chili seasoning mix


Peel and dice up the medium sized yellow sweet onion! Set aside! In a large cooker get enough water boiling to make your 3 handfuls of elbow macaroni pasta, per the box directions! In a large skillet add the one pound of ground beef chuck, breaking it up as you add it into the pan. Add your diced onion in to the skillet with your beef! Stir macaroni occasionally while you are cooking your ground beef and onion mixture. Cook ground beef and onion mixture for 8-10 minutes on medium low heat or until brown and thoroughly cooked. The meat/onion mixture and the elbow macaroni will both take approximately 10 minutes to cook. Drain the macaroni, once it is cooked, using a strainer. Reduce heat to medium, and add macaroni back into the same cooker that you just cooked it in. Drain grease from beef/onion mixture using a few paper towels. In the large cooker with the cooked elbow pasta, add your can of drained yellow sweet corn. Do not drain your diced tomatoes, Rotel, and pinto beans in mild chili sauce. Add those ingredients in the cooker with the elbow macaroni with their juices included. Shake up well, your large can of red gold tomato juice. Add just enough tomato juice to the cooker to cover your mixture of pasta, diced tomatoes, and chili pinto beans. You want the tomato juice coming right to the top of the ingredients. Once you’ve gotten most the grease out of your onion/beef mixture you can now spoon out about 3-4 heaping teaspoons of the McCormick chili seasoning mix and add it directly in the skillet with the beef/onion mixture. In that same skillet add 2 or 3 cups of the red gold tomato juice to incorporate the chili seasoning mix. Cook that for just a minute or two on medium low heat. While you’re doing this, the tomato juice you have added in with your mixture of other ingredients in the large cooker, that should be thickening up. Once you’ve incorporated all the chili seasoning mix and tomato juice into your beef/onion mixture, you’ll now want to add that into the cooker with your other ingredients! Give it a taste test! Should be perfect already! Serve with grilled cheeses on the side! Feeds at least 8, maybe more depending on serving sizes! Eat while warm! Anything left over you can just cover with a lid or aluminum foil and place in the fridge to warm up and serve again the next day!

Recipe by: Ashley Jo Campbell